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Roasted Tomato and Garlic Burrata Dip with Toasted Baguette
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Roasted Tomato and Garlic Burrata Dip with Toasted Baguette

1 h 20Pour 4Nutri-Score C€€
par @rebeccapechoskich1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • tomatoes (halved or quartered)Fruits et légumes800 g
  • olive oil (plus extra for the bread)Épicerie80 ml
  • saltÉpices5 g
  • black pepper (freshly ground)Épices2 g
  • garlic (whole heads, top sliced off)Fruits et légumes2 morceaux
  • baguette (sliced thinly)Boulangerie1 morceau
  • garlic saltÉpices4 g
  • burrata (at room temperature)Produits laitiers250 g
  • fresh basil (leaves torn)Fruits et légumes10 g

par portion

Nutrition

366kcal

Glucides
36 g
Protéines
11 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Plaque de cuisson
  • Four
  • Saladier

pas à pas

Préparation

  1. Season the tomatoes and garlic

    • Place the tomatoes in a baking dish.
    • Drizzle generously with olive oil and season with salt and pepper.
    • Toss everything together, then nestle the garlic heads into the dish.
    Étape 1

  2. Roast until jammy

    • Roast in a 200 °C oven for about an hour, until the tomatoes are soft and caramelized and the garlic is tender.
    Étape 2

  3. Toast the baguette

    • Slice the baguette into thin slices and arrange on a baking tray.
    • Drizzle with olive oil and sprinkle with garlic salt.
    • Bake until golden and crispy.
    Étape 3

  4. Make the dip

    • Squeeze the roasted garlic out of its skins into the dish.
    • Smash the garlic and tomatoes together.
    • Add the burrata, break it open and stir until creamy.
    Étape 4

  5. Finish and serve

    • Scatter over the fresh basil.
    • Serve with the toasted baguette slices.
    Étape 5
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